Here is a quick recipe forÂ aÂ good sandwich for big gatherings, it should not take you a long time to prepare andÂ itÂ requires a very small number of ingredients.Â BB, or Black Beautify, is a reference to the balsamic vinegar and Worcestershire sauce Â used in it.

Ingredients (forÂ 6 sandwiches):Â

4 medium chicken breasts (diced into cubes)

5 sliced cloves of garlic

3 tbsp balsamic vinegar

1 tbsp Worcestershire sauce

3 tbsp extra virgin olive oil

6 buns of white bread

Salt/black pepper

Method

Wash the chicken cubes and then drain them well. Put the chicken cubes in a bowl, add the Worcestershire sauce, the salt and finely crushed black pepper.

Mix the chicken with the ingredients well and leave the bowl in the fridge to marinate for 30 minutes minimum. You. Then take them out of the fridge 15 minutes before you use them.

This recipe is simple easy way for makingÂ a very tasty chicken grilled in the oven. It takes 10 minutes of spices preparation and around an hour of grilling without the need to check it. I consider it a healthy meal as itdoesnâ€™t require any oil for cooking and contains a couple of herbs and spices which are rich with helpful minerals.

Fill the inside of the chicken with the chopped onion, tomatoes, and coriander.

Squeeze the lemons on the outside and inside of the chicken.

Wrap the whole chicken with aluminum foil and put it on an oven tray.

Put it into the oven for an hour.

If you are using a gas oven switch the down flame at medium to high heat. If using an electric oven use 260â€˜C.

Optional vegetables could be grilled next to the chicken, but make sure you wrap it with aluminum foil otherwise it will burn for that long.

The chicken could be either eaten with rice or bread. If rice is used its advised to have some sort of curry such as Dal (lentils) as the chicken wouldnâ€™t be very saucy even though the tomatoes is inside it.

This post is dedicated to one of our favourite English teachers, the one and only, Mr Don Yager. We invited him over to the Omani Cuisine during his visit to Oman this year, he retired three years ago and now lives in Iowa, USA. Chicken 900 is a chicken steak served in an American style with three side dishes, namely, mashed potatoes, garlic bread, and honey green salad. Named Chicken 900 after the legendary English 900 book.

Chicken Steak Ingredients (For Four People):

4 tender boneless chicken breasts

3 cloves of garlic

1 tbsp of honey

1 tbsp of red grape vinegar

2 tbsp of tomato paste

1 tsp freshly crushed black pepper

1 tsp Worcestershire sauce

Extra virgin olive oil

Salt

Method

Crush the garlic cloves, add half of the black pepper, honey, vinegar, tomato paste, and Worcestershire sauce, mix them well and then put the combination in the fridge for half an hour to allow the flavour to blend.

Season the chicken breast with salt and the remaining crushed pepper.

Heat a frying pan and drizzle some EVOO. When the pan is screamingly hot place the breasts on it.

Get the mix from the fridge and wait for one of the sides of the chicken breast to whiten in colour, when that happens, flip the chicken breast and brush that with the mix. Wait for the other side to whiten, then flip and brush. Repeat the process until the mix finishes.

Add water to the pan, wait for the water to evaporate, then check if the chicken is cooked using the knife test. Repeat this stage until the chicken is cooked.

An exotice Arabic dish we cooked earlier this month, takes about an hour to make, and is recommended for larger gatherings.

Ingredients

Kofta

1 Kg minced beef

2 tbs finely chopped parsley

2 tbs finely chopped scallions

1 small minced red onion

1 tbs of cinnamon

Salt/pepper

Zucchini Sauce

4 medium zucchinis

2 cans of chopped tomatoes

6 chopped cloves of garlic

Â½ tbs of crushed red chili

2 tbs chopped parsley

Â½ tbs chopped mint

2 tbs of balsamic vinegar

2 bay leaves

Salt/pepper

Method

Mix well all the ingredients of the Kofta. Create finger shaped (or balls) of the mix. Put a little bit of oil on a non-stick frying pan and start frying the kofta until it is well done. (It is also possible to grill the kofta instead of frying it if you would rather do that instead).

Add the zucchini, parsely and mint to the tomatoe sauce in the saucepot. Add some salt and peper as desired to the sauce. Cover the sauce pot and leave it on a low flame until the zucchini is well cooked.

We apologise for not making any posts for the whole of October. The Omani Cuisine never really stopped during that period, but for various random reasons we never managed to sit down and write what we have been up to. We promise that we will make up for this with regular recipes and reviews from now on. Our latest kitchen adventure is, as we like to call it, a meat ball sub, very fun to make and to eat.

Ingredients (To make four subs)

0.5 Kg of pure minced beef

Handful of chopped shallot

I teasp of chopped mint

Handful of chopped coriander

I tsp of Dijon mustard

3 crushed cloves of garlic

Mozzarella cheese

2 teasp of cinnamon

Crushed red chili

Salt/pepper

1 tsp of flour

Balsamic vinegar

2 chopped medium sized tomatoes

1 chopped medium sized white onion

1 Lemon

Bay leaves

Cardamom

Cloves

Tomato paste

Method

Mix the minced meat with the shallots, mint and coriander in a bowl.

Add the Dijon mustard, garlic and cheese to the bowl mix.

Add 1 tsp of cinnamon, crushed chili, salt, pepper and flour and mix these with all the ingredients well together.

Divide the mix into medium sized balls and put them in a fridge for half hour.

In the mean time, boil some water (about 1 L) in a pot. Add the remaining cinnamon to the water when it starts boiling. Wait 5 minutes and then add the tomato paste, and the zest and juice of the lemon. Stir the water mix and leave to boil for another 10 minutes. Filter the water to get rid of the hard ingredients and leave the water to be used later.

Using another pot, fry the onion in some oil until the onion turns to golden. Add the tomatoes and stir. When the tomato starts drying up add some of the water mix we made in the earlier step(don’t put much water, as it only to make sure the tomato and onion don’t burn). Stir and repeat for a period of 20 minutes.

Heat a frying pan and put some butter on it. Get the balls out of the fridge and fry them on the pan while turning the balls around to fry all the surface of the balls. Once the whole surface of all the balls is fried add the vinegar and continue turning the balls around.

Start adding some of the tomato/onion mix and the liquid to the meat balls. Keep this process for 15 minutes to fully cook the meat balls.

The meat balls can be served with any kind of plain pasta or to be served as a sub sandwich with chips on the side

This post has been submitted by chef Mohammed Al Manthari – a Omani student in New Zealand. Please feel free to share your recipes and reviews with the rest of the Omani Cuisine community by emailing us at contact@omanicuisine.com.

Today’s recipe is rich with protein and minerals and tastes great with its seasonal spices and basil leaves. The locals of Oman are known for their many different fish dishes (Fish is the second largest export of the country after all!). I have chosen this recipe as it is one of the healthiest and most tasteful. A must-east for both grilled food fans and sea food fans!

The Ingredients are:

Â½ Kg of Tuna (Gaithar) Fish cubes.

A selection of vegetables (any of all):

Courgettes

Mushrooms

Cauliflower,

Yellow, Green, Red Peppers

Egg plant

Lady fingers (Okra)

2 crushed green chillies (amendable, 1 makes it mild).

1 large onion

3 tomatoes

Basil (a handful)

1 lemon

2 teaspoons fish curry powder

1/2 teaspoon salt

Â½ teaspoon black pepper

Â½ teaspoon red chilli powder

Â½ teaspoon turmeric

3 cloves of crushed garlic

Before anything, marinate the fish cubes for an hour to 3 hours into bowel and add the green chillies, lemon, fish curry powder, salt, black pepper, turmeric, garlic and red chilli powder, then return the bowel in the fridge.

Cut onions into small cubes.

Heat up the pot and add 2-teaspoon oil (preferably, olive oil).

Add the onions and let it fry until golden brown.

then cut the tomatoes into smaller cubes and add them

add the marinated fish.

let it cook for 10 minutes.

add the basil leaves

then add all the vegetables and add a cup of warm water.

let it all cook for another 20-30 minutes on medium heat.

heat the oven and add the fish pieces only to grill for 10-15 minutes, while the rest of the vegetables are cooking in lower heat.

Prior to the launch of the Omani Cuisine, we attempted to make a burger from scratch, but the experiment failed miserably, we recently gave it another shot after doing some research and some unofficial experimentation at other venues, and as a result the Champions Burger was successfully born at the Omani Cuisine – coincidently AC Milan won the Champions League on the same day.

mix the beef well with the coriander, shallots and the flour in a bowl.

add the garlic, barbecue sauce, 1/2 a spoon of the Thai chili sauce, the Nandos crush, salt and pepper and mix with the beef.

divide the beef mix into six equal portions to make six burgers. (you can cook them directly or keep them in the fridge to cook later)

heat some EVOO in a frying pan until it is screaming hot.

fry the burgers, each side left for six minutes.

Extra – Spicy Cooked Onion to be served in the bun along with the burger.Leave the burger on the side and fry the onion in a pot with a little of EVOO, wait until it turns golden and then add the rest of the Thai chili sauce and some salt and pepper.

Rice in Arabic is called A’ruz, but in the majority of the Gulf states nobody calls it by its proper Arabic name and instead refer to it as Aish (3aish), which literally means “the state of living” or “life”.

Rice is a principal element in the Gulf diet and it has to be served for every-single-lunch-meal. Many nationals in the area will not consider a meal they eat around noon time without rice a ‘lunch meal’.

It is interesting to notice the distinction between the naming convention of rice based meals in Arabic and English. In English, the meal is called ‘something and rice’ while in Arabic Khaleeji dialect, the rice always comes first, it is Aish wa Laham (rice and meat), or Aish was Samak (rice and fish). Another interesting fact is the different usage of the word Aish in other Arabic states, such as the Mediterranean Arab states and Egypt, where Aish means bread and not rice, as bread is the principal element of of the majority of the meals served there.

Our dish today is a very basic ‘aish’ meal, check out the ingredients and method on how to make your own ‘aish’.

Ingredients

2 mugs of rice (Uncle bens rice)

400g of boneless chicken diced into small cubes

2 medium onions sliced into short wide strips

2 medium capsicums sliced into short wide strips

2 medium tomatoes diced into small cubes

2 clovers of garlic crushed

chili crushed

tomato paste

mixed chicken spices

salt and pepper

1 lemon

Method

Chicken

Put the chicken in an oiled heated pot and stir until it turns white then add salt, pepper, and mixed chicken spices.

Add the onion, capsicum, tomato, garlic, and chili to the mix and then stir and leave for 5 minutes.

Add the tomato paste and a mug of water. Mix and add the juice of the lemon.

Lower the heat and leave for 15 minutes or until the chicken is cooked. You can add more water to the chicken if all the water in the pot evaporates and the chicken is not yet cooked.

Rice

Add only a quarter of a mug of rice to an oiled pot and stir until the rice turns brown.

Add the rest of the rice to the pot and add 3 mugs of water. Add salt to it, stir well, cover and leave for 20 minutes on low heat.

Remove the pot from the cooker and leave on the side for 5 minutes before serving.

I envy you Italians for your beautiful country, your excellent football tournaments, and most of all, your amazing cuisine. As I am the biggest fan of the world’s greatest football club Juventus, you might assume that I dislike supporters of other teams, but I actually enjoy staying in touch with all Italian fans around here, so I invited a fan of the club AS Roma for lunch to have the favorite meal of Italian fans: pasta!
As a token of my Italian love, I named this recipe “Pollo Della Pasta De Roma” or the chicken pasta of Roma in English.

Ingredients:(for 3 persons)

300 grams of penne(tube) pasta

3 large chicken breasts – chopped into small pieces

3 medium sized brown onions

4 medium sized capsicums (green, yellow, red, and orange)

4 clover of garlic crushed

some parsley

1 tablespoon of wheat

100 grams of tomato paste

salt/pepper

butter

Nando’s hot peri peri grind (crushed spiced)

Nando’s wild her peri-peri souce (hot sauce)

Method:

Pasta

Boil water in a pot. When the water starts boiling add salt, pepper and oil while stirring.

Add the pasta to the boiling water and keep for about 10 minutes.

Drain the water from the pasta.

Chop 3/4 of the 4 kinds of capsicum and an onion into small short strips.

Fry the capsicum and the onion in on an oiled frying pan until the onion turns yellow and capsicum softens.

Add the pasta to the pan with capsicum and onion while stirring. Add some of the Nandoâ€™s crushed spices while stirring. Stir the pasta mix for five minutes and then serve it with the chicken.

Chicken and Sauce

Crush the remaining capsicum and the2 onions into fine little.

Put some oil on a hot cooking pot, add some butter. When the butter melts in the oil add the crushed mix of capsicum and onion. Keep stirring the mix until the onion turns to a golden color.

Add the chicken pieces to the mix and stir the mix until the chicken turns white.

Add salt, pepper, and the Nandoâ€™s crushed spices. Keep stirring for a couple of minutes.

Add the Nandoâ€™s wild herb sauce and some fine chopped parsley. Keep stirring for another couple of minutes.

Add the tomato paste and the wheat while stirring.

After mixing everything together add a mug of water and stir the mix well. Cover the pot well and keep it on a low heat until the chicken is cooked. If all the water is gone and the chicken is not cooked add little more water and wait until it is cooked.

Chop onion and capcicum into rings, crush garlic, and slice breast into long strips.

Heat the frying pan and add little of vegetable oil. When the oil is heated up put the onion and keep stirring until it gets golden.

Add the chicken to the onion until it whitens. Then add(while stirring) the mixed arabian spices, salt, chili, pepper, and little of cinnamon. Add the vineger and the crushed garlic to the mix and keep stirring for two minutes.

Add the chopped capsicum and the lime and stir until the chicken and the capcicum are properly cooked.

Once ready, spread the bread and put the chicken in the middle then wrap it well. Get a clean frying pan and dry fry the wraps until they go browny and crispy.